Black Sapote Ice Cream
Ready In: 10 hrs 10 mins
Yields: 1 litre
Ingredients
- 1 cup black sapote, pulp
- 1 dash salt
- 2 tablespoons cold water
- 600 ml cream, beaten stiff
- 3⁄4 cup sugar
- 1 teaspoon agar or 1 teaspoon gelatin
- 3 tablespoons boiling water
Directions
- Soak gelatin/agar in cold water.
- Mash pulp until its smooth.
- Add sugar and mix well.
- Add agar OR gelatin which has been dissolved in hot water.
- Chill until thickened.
- Beat until light.
- Fold in the whipped cream using a wire whisk.
- Pour into a refrigerator tray and freeze.
- For Vegetarian do not use regular Gelatin use the Agar-agar.
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